The Bridge at Saugatuck Opens in Westport With Chef Lewandowski

Inside the newly renovated historic building The Main Bar is the restaurant’s focal point where a horseshoe-shaped bar takes center stage with its saffron-colored backdrop juxtaposed by dark navy walls which boast subtle architectural details that pay homage to the nearby Saugatuck Bridge. During the daytime the tall widows and high ceilings allow the light to flood in. The same room at night embraces a much moodier scene. The space gives off both coastal and industrial vibes which is also carried through the upstairs to the dining room which offers fine dining without formality. 

When the weather gets warmer the guests will be able to enjoy their spacious outdoor patios or reserve a cabana right on the Saugatuck River for a completely exclusive and intimate experience. The restaurant seats 42 downstairs and another 42 upstairs, and will accommodate more when the weather warms. There are an additional 48 seats outside and the four cabanas will offer cocktail seating where guests can enjoy a curated, limited menu. Each cabana will be able seat 8 – 10 people. Additionally, the restaurant has 8 boat slips that are available to guests.

The restaurant sets the stage; at its center is the food created and executed by Chef Stephen Lewandowski whose culinary style is best described as modern, elevated American. His layers of flavor and use of sometimes esoteric and unusual ingredients are the result of his over two decades of experience. 

His CV is hugely impressive. The CIA graduate and former Executive Chef at Tribeca Grill has also worked at Gotham Bar and Grill, Nobu, Bâtard, and Rubicon, to name just a few. He also conceptualized the Daily Burger which now has 12 outlets inside Madison Square Garden. In 2012 Lewandowski brought his culinary prowess to Connecticut, gracing us with the Harlan restaurants – Harlan Social in Stamford, Harlan Publick in Norwalk, Harlan Haus in Bridgeport and Harlan Brasserie in Hartford. In 2020 he went on to open Townhouse in Greenwich, before sailing over to helm the kitchen at The Bridge at Saugatuck. He’s now come full circle and he’s back in Westport. “It’s so good to be back cooking amongst friends,” he told us as he sat down to talk about this latest venture.

Westport should know what a good thing they have here, with a handful of really good restaurants here’s one that needs to be recognized for exactly what it is. At The Bridge you’ll see simple menu selections that will appeal to everyone. What separates this from the rest is Lewandowski’s expertise and creativity, and his ability to combine both simple and unique ingredients to level up his dishes that are just shy of edgy. His modern American cuisine embraces global influences. Lewandowski strives to serve dishes that are approachable, not intimidating. The customer-driven menu is the result of a survey that was conducted prior to opening. “The menu will pivot according to what customers are looking for as well as seasonal offerings,” he shared. Keeping local is also important to Lewandowski as The Bridge works with local Gangsta Greens, Gilbertie’s. He pulls some of his influences from his days at Nobu while coming back to the basics. 

The Bridge also has a unique concise and global wine program that was also curated by Lewandowski with a great wine by the glass selection, and is a great place for those who are serious about their wine. 

We began with the Mezze, a lovely selection of red pepper hummus, eggplant caponata, artichoke muffuletta, marinated feta, grilled naan, with crispy vegetables, a lovely option for nibbles that won’t ruin your appetite. This was followed by a colorful and aromatic Fall Harvest Salad that tied together all the flavors of the season combining with blue cheese, spiced pecans, cranberries, apples and a cider vinaigrette for a lovely blend of sweet and savory, a touch of sharpness from blue and a hint of acid from the cider.

The Ahi Tuna Tataki Crudo was pure pleasure. Tender, seared tuna on a bed of petite greens, crispy garlic, shallot soy vinaigrette makes for a nice starter but large enough for many to enjoy as an entrée at lunchtime. The Australian Wagyu Beef Antichuco Skewers is a great example of Lewandowski’s ability to introduce an unexpected element to elevate a dish. The aji panca combined with charred miso scallions and chimichurri make for a wonderful flavor profile.  The Jumbo Lump Maryland Crabcake is delightful. Served with pea shoots, radish, hazelnut & parmesan, the black garlic miso toum (garlic sauce), pairs ordinarily unconventional ingredients that join together to create a dish that’s lighter than one might expect, delivering flavors that are familiar and ever so slightly unpredictable.

As soon as the Seared Day Boat Scallops were delivered I knew they looked familiar, and just as soon as I bit into them I knew they tasted familiar. I had previously enjoyed this dish at The Townhouse. The seared scallops reveal a meat that’s tender and supple beneath the lightly crisp exterior crust. Served over a bed of light cauliflower mousseline, pancetta, with maitake mushrooms, asparagus, and a truffle vinaigrette, the seared day boat scallops are nothing short of wonderful. 

The Miso Glazed Black Cod is truly a special dish. Served with Japanese eggplant, bok choy, shiitake mushrooms and pickled onions. The cod marinates for two days in a mixture of miso paste, saki, mirin and sugar which results in a fish that’s firm yet delicate and brimming with bright, savory flavors – a great example of Lewandowski’s ability to pair the familiar with the unfamiliar while keeping it all approachable. If you’re a fish person, this dish should be on your radar.

A nice hearty option for fall, the La Bella Farms Duck Breast is served with butternut squash & apple puree, Arrowood spinach, Michigan cherry sauce. Exquisitely prepared, sweet, slightly tart and gamey, the tender meat takes the accompanying flavors for a beautifully balanced profile. This dish offers guests a unique experience, as (whenever possible) Lewandowski himself emerges from the kitchen to pour the cherry sauce over the plate. “I like doing this,” he told me. “It gets me out of the kitchen and I can see who’s coming in and meet my guests.”

Ending things on a sweet note. Affogato lovers (I am one of them) will enjoy Lewandowski’s version, The Bridge Affogato Sundae…(if dessert was an extreme sport, just sayin’) The art is in part in the presentation where steaming bonjo espresso is poured into a bowl with vanilla bean ice cream, chocolate biscotti and cocoa nibs. It’s the perfect palate cleanser on steroids. Order one for the table plus as many spoons as you’ll need. You don’t need to have much to enjoy the experience, just a spoonful, or two or three…

If I could marry a desert it would be this one, the Sticky Toffee Pudding. This melt in your mouth dessert featuring a moist sponge cake topped with bourbon pecan sauce, vanilla ice cream is beyond decadent and worth every single buttery, sugary, caramely calorie. 

As with all new restaurants in Westport, it can be hard to secure a reservation, but be patient, this one’s worth waiting for, and this one’s got staying power.